Failure to rise
I made a bread containing rye flour. Specifically 2c bread flour, 3/4c whole grain rye, 1/4c whole wheat, 12oz rye beer, 1 1/2 t salt and 1/4 t yeast. I left over night and it rose well. I kneaded it and put in a proofing basket. It never rose again. After near five hours I gave up and baked it.
Since it didn't rise, it has a close and moist crumb. Actually I like the way it turned out.
It's just that it was not what I was trying to bake. If you create a continuum running from commercial Jewish Rye on one end and pumpernickel on the other. In terms of texture I was aiming toward the JR and what I got was more toward the pumpernickel.
Why didn't it rise? What did I do wrong?